Grilled Salsa Steak Appetizer (1 comment) Appetizers
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- 2 beef should top blade (flat iron) steaks (about 8 oz. each)
- 1 cup prepared thick-and-chunky salsa, divided
- 1 to 2 Tbsp. chopped fresh cilantro
- 24 large corn tortilla chips
- 1/2 cup prepared guacamole
- 24 fresh cilantro leaves (optional)
Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.
One pound beef top loin steaks or top sirloin, cut 3/4 inch thick may be substituted for flat iron steaks. Grill top loin steaks 10 to 12 minutes; grill top sirloin steak 13 to 16 minutes.
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Nutrition information per serving, using flat iron steak: 59 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 12 mg cholesterol; 134 mg sodium; 5 g carbohydrate; 0.6 g fiber; 4 g protein; 0.5 mg niacin; 0.1 mg vitamin B6; 0.8 mcg vitamin B12; 0.5 mg iron; 5.4 mcg selenium; 1.3 mg zinc.